A really quick and easy starter or light lunch. When peas are at their best, the only way to enjoy them is raw – they’re surprisingly sweet.

INGREDIENTS

METHOD

Serves 4

1 garlic clove

150g/5oz peas

Approx 100ml/3 ½ fl oz extra-virgin olive oil

2 tbsp grated pecorino or Parmesan

A small handful of mint leaves, shredded, plus extra to decorate

A squeeze of lemon

4 thick slices of rustic bread, such as sourdough

2 large balls of very fresh mozzarella, ripped in half

Place half the garlic clove in a pestle and mortar and smash into a paste with a pinch of salt. Start adding the peas, a handful at a time, crushing them as you go. When they are all broken up and crushed, slowly stir in the olive oil until it is completely incorporated.

Stir in the cheese and mint and season well with salt and pepper. Add a squeeze of lemon, to taste.

Toast or grill the bread and very gently rub the slices with the other half of the garlic clove. Very lightly drizzle with oil.

Spoon the peas over the toast and serve with half a mozzarella. Scatter over a few extra mint leaves and serve as a starter.

A really quick and easy starter or light lunch. When peas are at their best, the only way to enjoy them is raw – they’re surprisingly sweet.

INGREDIENTS

Serves 4

1 garlic clove

150g/5oz peas

Approx 100ml/3 ½ fl oz extra-virgin olive oil

2 tbsp grated pecorino or Parmesan

A small handful of mint leaves, shredded, plus extra to decorate

A squeeze of lemon

4 thick slices of rustic bread, such as sourdough

2 large balls of very fresh mozzarella, ripped in half

METHOD

Place half the garlic clove in a pestle and mortar and smash into a paste with a pinch of salt. Start adding the peas, a handful at a time, crushing them as you go. When they are all broken up and crushed, slowly stir in the olive oil until it is completely incorporated.

Stir in the cheese and mint and season well with salt and pepper. Add a squeeze of lemon, to taste.

Toast or grill the bread and very gently rub the slices with the other half of the garlic clove. Very lightly drizzle with oil.

Spoon the peas over the toast and serve with half a mozzarella. Scatter over a few extra mint leaves and serve as a starter.

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